1. Put corn flour, bean flour, and millet flour in a container, add an appropriate amount of soda, add warm water of about 30°C, and stir while pouring the water.

2. Mix the dough evenly and set it aside, covering it with a damp cloth to prevent the dough from drying out. This process of waking up the noodles takes about 30 minutes.

3. While the noodles are waking up, mix the onion, ginger, sesame oil, monosodium glutamate and soy sauce evenly with the meat, and marinate for 10 to 15 minutes. Then, cut the pre-washed and soaked mustard into small pieces, knead the dough with your hands, and squeeze out the water inside, but don't squeeze it too dry, otherwise the taste will be bad. Then mix it with the meat filling.

4. After the dough is ready, grab a handful and put it in your hands. After rolling it into a ball, clap your hands and the dough will be spread in the heart of your hands. After putting the filling inside, turn the dough and push it up. , press the filling in with the thumbs of both hands at the same time, so that the dough is pushed evenly and the thickness is the same. If you don’t add enough water when kneading the dough, it may not be easy to close.

5. Shape into a ball and put it in the pot. Gather the drawer cloth in the middle to facilitate the heating of the vegetable dumplings. Steam for 30 minutes.

1. Combine 500 grams of flour and cornmeal (I use a ratio of 1:1. If you find whole grains difficult to swallow like Lao Sun, you can use 2:1 or 3:1 of flour and cornmeal) 1) Mix in a basin

2. Add yeast powder and edible alkali (can be omitted) and use chopsticks to stir into small dough balls while pouring warm water. Pour in 2/3 of the water, because it is different. The water absorption of different brands of flour is also different. The remaining water can be added according to the actual situation

3. Knead the small lumps together into a smooth dough. The dough should be slightly harder, not too soft. , because corn flour is relatively rough and does not like to be molded, and will become softer after fermentation. If it is too soft, the finished product will not be full and will become flat

4. Place the mixed dough in a warm place to ferment until it doubles in size. The one in my picture was a bit bigger because I was busy with other things and I forgot about it, and the dough was a bit soft, so I would like to remind you here

5. Break off the sauerkraut leaves one by one. Come down and wash it with water

6. Cut it into shreds and then into cubes, hide it for a while, then squeeze out the water from the sauerkraut powder and put it into a basin

7. Put the vermicelli into hot water and cook over low heat until there is no white hard core inside, then remove it from the cold water

8. Chop the vermicelli into pieces and put it into a pickled cabbage basin

9 .Heat the wok and add vegetable oil (usually the amount of oil for cooking is a little more, because no oil is added when mixing the stuffing), heat it up, add the minced meat and stir-fry until it changes color, add soy sauce and stir-fry evenly, turn off the heat. Let it dry until it is no longer hot

10. Put the dried minced meat into the pickled cabbage and vermicelli bowl, and add the chopped green onion

11. Add the pepper powder and salt, mix well, and taste it The taste is basically cooked and it doesn’t matter if you try it

12. Knead the risen dough and divide it into small doughs of even size

13. Take a small portion of the dough and flatten it. Make a round crust that is thick in the middle and thin on all sides (don’t roll it too thin, as the filling will be exposed easily), and add the mixed filling

14. Close the edges of the crust, you don’t need to make beautiful folds, just pinch it tightly. It will be fine if it leaks

15. Then arrange it into a steamed bun shape

16. Put it in a steamer, apply cooking oil and cold water on the steaming curtain, set it to medium or medium-low heat, and then boil the pot Just steam for another 20 minutes. If the bag is larger, extend it for another 5 to 10 minutes